The Pizza is one of the oldest and most beloved comfort foods available to us. First referenced specifically in 997 AD, the Pizza is believed to go back even further. One early example is the Persian soldiers of the Achaemenid Empire, who baked flatbreads topped with cheese and dates on their shields.
Modern pizza itself evolved from similar dishes in Naples in the 18th or early 19th century, when tomatoes were added to create the pizza as we know it. The archetypical pizza margherita, made of tomato, basil and mozzarella, was created, or so the legend attests, by Raffaele Esposito who created it in honour of Queen Margherita as she visited the Royal Palace of Capodimonte.
From there, the pizza spread, thanks largely in part to Italian emigration across the world (Mostly the United Kingdom and United States), and continues to evolve to this day. The archetypical pizza remains as cheese on a base of tomato, layered on a bread-like dough, but from humble beginnings it has become a dish that can be created in a staggering variety of ways. From the pizza bianca which foregoes tomato sauce for olive oil, salt and herbs, to the New York-style pizza known for its huge slices, eaten folded in half, pizza has a huge number of variations. One such variation is this one: The scone-based pizza, which foregoes the traditional, bread-like pizza base for a base that is based on a baked scone.
So, why go for an admittedly less traditional pizza base? Convenience is one point: They are very quick to make. If you’re making an ordinary bread-based pizza base from scratched, you generally need to wait an hour just for the dough to rise. These pizzas bake in just 20-40 minutes. The scone base also makes for a crispier, heartier base, and absorbs the tomato topping extraordinarily well.
Try it for yourself. Who knows? It may even replace your takeaway. It’s certainly something everybody should try at least once!
225g (8oz) Self-Raising Flour
Pinch of Salt
50g (2oz) Butter or Margarine
150ml (1/4 Pint) of Milk
4 Tbsp Passata Sauce/Tomato Puree/Pesto
8 Slices Chorizo/Pepperoni/Salami/Ham (Or any mixture of the four)
1/2 Small Red Onion, Sliced
1/2 Green Pepper, Sliced or Diced
2 Mushrooms, Thinly Sliced
2 Small Tomatoes, Sliced or Diced
4 Tablespoons Grated Mozzarella (Or Cheese of Choice)
1. Pre-heat oven to 180 degrees (Fan)/200 degrees (Conventional)/Gas Mark 6
2. Grease 2 baking sheets
3. Mix flour and salt then rub in butter or margarine. Add the milk gradually, to create a soft and pliable dough.
4. Knead lightly on a floured surface.
5. Divide into 4 balls and roll each ball into a 6 inch circle, about 1cm thick
6. Place the dough onto the greased baking sheets
7. Spread the dough with the chosen sauce topping.
8. Add your favourite toppings!
9. Sprinkle with chosen cheese.
10. Bake for 20 to 40 minutes, until the base and cheese are golden brown.